Lime Oil Pickle - cooking recipe

Ingredients

8 salted limes (or preserved limes)
6 fresh red chili peppers
6 fresh green chili peppers
2 tablespoons black mustard seeds
1 tablespoon cumin seed
2 teaspoons fennel seeds
2 teaspoons black cumin seeds
2 teaspoons fenugreek seeds
1/2 cup mustard or 1/2 cup peanut oil
2 tablespoons sesame oil
1 piece asafoetida powder, size of a peppercorn
6 garlic cloves, sliced
1 tablespoon finely grated fresh ginger
1 stalk lemongrass or 2 slices lemon rind
1 cinnamon stick
1/2 cup vinegar
1 teaspoon chili powder
110 ml honey, to sweeten

Preparation

Separate limes into quarters and cut each quarter into 3 or 4 pieces.
Remove stems and seeds of chillies and cut into halves or quarters depending on size.
In a dry pan roast the various seeds separately over medium deat, stirring constantly to prevent burning.
When they smell aromatic turn them out of the pan into a plate to cool.
Heat both kinds of oil in a large pan and fry asafoetida, then lift it out and discard.
Fry garlic and ginger over low heat until golden, then add remaining ingredients.
Bring to the boil and let simmer for about 10 minutes, stirring constantly, add honey.
Remove cinnamon stick and lemon grass.
Cool and bottle.